Introducing: The Brisket Cemita

Nov 02, 2011 No Comments by

Talk about food heaven! My friends and I decided to eat out last night at this controversial event that a lot of people were talking about. Two amazingly respected restaurants thought they’d try to create a dish together in response to a Tweeter’s suggestion. Well… they did it, and it was absolutely amazing. They made it happen. Two of my favorite restaurants Cemitas Puebla and Smoque BBQ collaborated and made it possible for meat lovers like me to enjoy both the succulent Texas-style barbecue from Smoque’s kitchen and the famous mouth-watering Mexican bread as popularized by none other than Cemitas Puebla. It was a one-night only event that brought more than 200 people lined up to have a taste of the star of the night – the Brisket Cemita.

In case you’re still wondering, I’m gonna say “Yes, you heard right.” It was a Tweeter’s suggestion that inspired this great idea. Cemitas’ Twitter follower Ryan Riberdy tweeted on Cemitas’ page that they should come up with a special grub with Smoque’s famous brisket. Interestingly enough, the owners of Cemitas Tony Anteliz  came up to the owners of Smoque’s BBQ,  with this idea. And they said, well let’s do it. Although they feared it might not actually work, they did it and the event was held at Smoque’s at N. Pulaski in Chicago.

I’m sure other folks out there have always wondered what it would be like to have their favorite foodstuff combined. I mean, I recall those times when me and my friends would decide where to eat out and we wanted so many things that we can’t really decide where to go. With the success of the Brisket Cemita, I’m gonna bet there’s going to be a lot more of these to come in many other places too. It’s amazing what the internet and social networking sites have done for small businesses, and it continues to influence even the big companies out there to this day. At the rate of how our technology is progressing, there’s going to be more and more integration between business and the World Wide Web.

What I liked about this combination of Mexican-American sandwich is it’s just too good. I can’t even describe how good it was. The famous Mexican sandwich, rich with Oaxacan cheese and tangy spices rushing into my mouth as I bite into the tender and fresh brisket  oozing with Smoque’s special barbecue sauce, was just perfect. It was a bit spicy and the bread was just perfectly crusty and crisp. They served it with chorizo pinto beans on the side and the corn/bell pepper salad , made by Cemitas. I also tried the peach cobbler made by Smoque’s and it was perfect, not too sweet and the texture was just right. To top it off, the service was great despite the number of people waiting to be served.

It was a great experience and I am totally positive Cemitas Puebla and Smoque’s BBQ, as well as other great places out there would do this again. And if they do, I highly recommend you try it.

Eating Out

About the author

I was born and raised in Melrose Park by wonderful, hard-working parents who made sure there was plenty of great Italian food on the table. I attended Our Lady of Mt. Carmel Grade School, Proviso East High School and Triton College, and I've worked as a paper boy, car salesman, police officer and website entrepreneur. Visit me at my Google+ Page